Fernie Food

Event Date: 
Thursday, November 16, 2017
Time: 
4:30pm - 9:00pm

The Fernie Chamber of Commerce is proud to host the Taste of Fernie showcasing local Fernie businesses. Buy Tickets - $35 each, includes samples and/or give aways at all 16 locations including Fernie Brewing Company and The Bridge Bistro just to name a few!

How do I get Tickets? 
Please call the Chamber to order your tickets by phone at 250.423.6868 to order your ticket.

Pick-up tickets at Fernie Chamber of Commerce office (102 Hiway 3 in the Visitor and Business Info Centre). 

Both Tanya and Ray, owners, operators and chefs of the Blue Toque Diner were active in the restaurant business in Calgary for years before they made their way to Fernie to buy The Toque. Tanya for the most part worked the front of the house but just prior to her discovering Fernie worked for a catering company called Redtree where she learned a lot about food and how to prepare it well.

photo by Henry Georgi

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A group of Fernie residents decided to head out this winter and try all the nachos on offer in Fernie to discover who has the best nachos! Using the same criteria to judge each plate, the Parkplace Pub is the third stop on the tour and so far they have received the best rating!

Nacho Criteria and Point System: 1-5 ( 5 best)
Taste. 3.5
Amount of cheese 5 (double layered)
Sides included 4 (guac/sour cream/salsa)
Quality of sides 3.5
Toppings 3

19/25

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A group of Fernie residents decided to head out this winter and try all the nachos on offer in Fernie to discover who has the best nachos! Using the same criteria to judge each plate, El Guapo is the second establishment they hit up.

El Guapo

Taste 4
Amount of cheese (double layered) 3
Three sides included (guac/sour cream /salsa) 4
Quality of sides 3
Toppings 4

18/25

If you have ever eaten at Mountain Tandoor at the Stanford Inn then you know that it is authentic Indian cuisine. Head chef Keshab Sapka was born in Nepal close to the Indian border, studied cooking in India and has been cooking professionally for 13 years, the last four in Fernie. I asked Keshab why he chose to be a chef and he replied, “Cooking is in my blood.” Kasheb grew up in a house where preparing food was an important part of the day and his mother was a great cook. Both of his brothers went on to become chefs as well.

Mark has been cooking professionally for over ten years and is equally serious about his lifestyle and work. After bartending to support his ski bum lifestyle, he thought he’d try his hand in the kitchen. Inspired by a number of chefs along the way he decided to get his chef certificate at George Brown College in Toronto before diving into a life in the mountains which has included a lot of cooking (Lizard Creek Lodge, Island Lake Lodge, Bulldogs and now Picnic) and a lot of skiing. When I met Mark he was adamant about sharing some simple yet crucial tips regarding grilling meats.